Beef chuck is one of the most popular and useful cuts of beef in Canadian kitchens. With its rich flavor and texture, beef chuck can transform into anything from succulent roasts to hearty braised dishes to burgers packed with beefy flavor. But what exactly is beef chuck and where does it come from on the cow?
I want to provide a complete guide to beef chuck, including what part of the animal it’s from, how it’s broken down into subprimal cuts, recommended cooking methods and some quintessential Canadian chuck recipes. Let’s dive in!
Understanding Where Beef Chuck Comes From
The first step to mastering any cut of meat is understanding which part of the animal it originates from. This gives you insight into its characteristics
On a side of beef chuck comes from the forequarter or front of the cow. More specifically it is made up of portions of the neck, shoulder blade and upper arm.
Since these areas support much of the animal’s weight and movement they get a lot of exercise making the meat tough but also very flavorful. Chuck contains a higher ratio of connective tissue compared to loin or rib cuts.
When still attached to the carcass, the whole chuck is referred to as a “primal cut.” Once removed from the animal, it can be further divided into subprimals or individual retail cuts.
Breaking Down Beef Chuck Into Subprimal Cuts
There are several specific subprimal cuts that come from the chuck primal:
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Chuck roll – From the upper shoulder and neck region. Contains a good amount of connective tissue.
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Chuck tender – A small, especially tender muscle.
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Shoulder tender – Also called teres major, this tapered cut has the most tenderness.
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Shoulder clod – A flavorful and loose textured cut from the upper arm.
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Chuck eye – From the center of the roll, it’s the most tender chuck cut when left whole as a roast.
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Chuck 7-bone steak – Contains a cross-section of 7 bones from the chuck. Has a bold beefy taste.
These subprimals can then be cut into the familiar retail chuck cuts found at your local butcher or grocery store:
Popular Retail Beef Chuck Cuts
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Chuck roast – The most widely used chuck cut, can be shoulder roast, arm roast or blade roast depending on exact location. Best for pot roasting or braising.
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Chuck eye roast – Cut from the tender, marbled center of the chuck roll. Makes an excellent roast.
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Shoulder steak – Boneless steaks cut from the shoulder clod. Best for braising.
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Chuck 7-bone steak – A flavorful bone-in or boneless steak option containing 7 vertabrae.
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Ground chuck – Economical ground beef made from chuck trimmings. Higher fat ratio gives great burger texture.
As you can see, chuck produces a wide range of useful beef cuts thanks to its large size on the animal. Now let’s talk about the best ways to cook these chuck cuts.
Recommended Cooking Methods for Beef Chuck
Chuck roast and chuck eye roast are the most popular cuts for roasting from this primal. Boneless chuck eye roast in particular can be cooked similarly to prime rib if roasted correctly. The key is not overcooking, and slicing across the grain when serving.
For best results, choose a medium sized 2-3 lb chuck roast and prepare it as follows:
- Tie roast tightly with kitchen string to maintain shape.
- Generously season with salt, pepper and herbs/spices.
- Sear all sides in a hot pan to caramelize the exterior.
- Roast in a 275°F oven to an internal temperature of 135°F for medium rare.
- Rest at least 10 minutes before slicing against the grain.
Other excellent cooking methods for most chuck cuts like shoulder roasts, arm roasts and shoulder steaks include:
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Braising – Browning the meat first, then cooking in a small amount of liquid until fall-apart tender.
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Pot roasting – Similar to braising, but starts with larger 2-3 lb chunks. Cook low and slow in liquid.
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Stewing – Cut meat into 1-2 inch chunks before gently simmering in a flavorful liquid.
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Slow cooking – Chuck excels when cooked low and slow in a crockpot or Instant Pot.
No matter which moist-heat cooking method you choose, allow at least 1 1/2 – 3 hours for the connective tissue in chuck cuts to become meltingly tender. Look for fork-tender meat that shreds easily.
Flavorful Canadian Recipes Made with Beef Chuck
From French-Canadian classics to beefy curries, chuck is the key to some of the most comforting, hearty dishes. Here are some great Canadian recipe ideas:
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Tourtière – A traditional French-Canadian meat pie made with ground chuck and warm spices like cinnamon and cloves.
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Beef Bourguignon – Chuck roast braised in red wine with mushrooms, bacon and pearl onions for a cozy stew.
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Cottage Pie – Ground beef chuck makes the base for cottage pie topped with creamy Yukon gold mashed potatoes.
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Beef Chili – Cubed chuck simmered slowly with beans, tomatoes, onions, peppers and Southwestern spices. Top with cheddar.
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Beef Rendang Curry – Boneless chuck braised in a Malaysian curry paste until fall-apart tender and caramelized.
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Pulled Beef Sandwiches – Shredded smoked chuck tossed in barbecue sauce makes insanely delicious sandwiches.
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Corned Beef and Cabbage – A St. Patrick’s Day classic made by simmering brined brisket or chuck roast with aromatic vegetables.
As you can see, chuck’s flavor and tenderness when braised is the secret to many incredible dishes. With proper cooking, it delivers melt-in-your-mouth texture and big beefy flavor.
Why Chuck Makes the Best Ground Beef
Ground chuck is one of the most widely used types of ground beef. Made from meat trimmings from chuck primal and subprimal cuts, it has a higher fat content than ground round or ground sirloin.
This higher fat ratio (around 20% fat on average) gives ground chuck excellent juiciness and texture, especially for burgers. The fat helps keep burgers from becoming dense or dry when cooking. The rich beefy taste also comes through beautifully.
For homemade burgers, many chefs recommend using 100% ground chuck. Going all chuck provides plenty of fat for a juicy burger, while letting the beefy flavor shine through. An 80/20 or 85/15 chuck/brisket blend also works very well.
Outside of burgers, ground chuck is wonderful for:
- Meatloaf
- Meatballs
- Tacos, sloppy Joes and other sauced beef dishes
- Pasta Bolognese, chili and hearty stews
So when you see ground chuck at the market, stock up knowing that it will lend delicious beef flavor and perfect fat ratio to all your ground beef dishes.
Why Chuck Roast Is Often Labeled As Stew Beef
One thing to keep in mind when buying chuck roast is that it may be labeled as “stew beef” or “stewing steak” at some stores. This tends to give the impression that it can only be used for stews.
In reality, calling it stew beef is misleading. Markets do this because chuck roast works well for stews thanks to its connective tissue and affordability. But chuck roast has fabulous flavor and can become extremely tender when roasted or braised properly.
So don’t let a “stew beef” label stop you from pot roasting or braising chuck roast into succulent perfection. With the right technique, it can be one of the most delicious and economical beef cuts.
Tips For Getting The Most From Beef Chuck
Here are some helpful tips for buying and cooking beef chuck:
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Look for cuts with good marbling for added moisture and flavor.
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Browning chuck before braising or stewing adds deeper, richer taste.
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Slow, moist cooking methods result in the tenderest texture.
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Roasts benefit from being tied to keep their shape during cooking.
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Always let roasts or braises rest before slicing to retain juices.
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Cutting against the grain makes chuck more tender when serving.
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Adding acidic ingredients like tomatoes or wine helps tenderize chuck.
With proper preparation, beef chuck can deliver some of the most succulent, beefy flavorful meals while being easier on your wallet than premium cuts. Give these tips a try and enjoy chuck in all its glory!
Key Takeaways on Beef Chuck
To wrap up, here are the key things to know about this amazing and versatile primal beef cut:
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Comes from the forequarter/front of the cow
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Made up of shoulder and neck which get a lot of use, making the meat tough but flavorful
Canadian Beef Grading Basics
There is no one “best” cut of beef. The most important thing is to pick the right cut for the way you want to cook it.
For example, grilled on the barbecue as a kabob, Stewing Beef cubes may not be very tender . But when cooked slowly in a flavorful mix of broth and red wine, Stewing Beef can become one of the most tender and tasty cuts of beef.
A thorough Meat Inspection System is in place in Canada to help make sure that people can get safe, healthy food. Inspection is not related to eating quality or Grading.
Inspection can take place at the federal, provincial and municipal government levels
Beef Grading can indicate the amount of marbling in the meat. Grading is a voluntary process for Canadian beef, but Inspection for safety is mandatory.
From most marbling to least, Canada’s Top Grades are Canada Prime (mostly found in restaurants), Canada AAA, Canada AA, or Canada A.
Beef can be sold ungraded, but eating quality can vary. Grading has nothing to do with Inspection.
Marbling can enhance the juiciness and flavour of beef. It refers to the number of tiny white fat spots that you can see in lean meat.
Beef Grading can indicate the amount of marbling in the meat.
Aging can dramatically improve beef tenderness and flavour. In the aging process, beef is held at controlled temperatures and humidity for a period of time. At this point, enzymes that are already in the meat break down some of the connective tissue that makes it tough.
For enhanced eating quality, look for beef that is aged at least 10 to 14 days. Check with your meat counter representative for details about the aging policy of the beef they sell.
Beef CANNOT be safely aged in a home refrigerator.
When you buy Canadian beef, you can pick from a lot of different cuts that can be cooked quickly or slowly.
Whatever your schedule, beef’s got a cut to fit!
Buying simplified: Ideally, each cut is organized by cooking method and has the Method as its middle name. For example, a Sirloin Tip Marinating Steak, should be marinated. If you can’t find a Strip Loin Grilling Steak, buy a Rib Eye Grilling Steak instead. This makes it easy to learn how to cook and switch cuts.
Chuck Roll
FAQ
What is a chuck roast in Canada called?
What are other names for beef chuck?
What is beef chuck called at store?
What is ground chuck in Canada?
What is beef chuck?
Beef chuck is a primal cut that comes from the forequarter of the cow, consisting of parts of the neck, shoulder blade, and upper arm. While it may be tough, it’s also incredibly flavorful and versatile. From braised dishes like beef stew or pot roast to juicy burgers made from ground beef, beef chuck has a lot to offer.
Is there a chuck roast in Canada?
No such thing as chuck roast in Canada? Hey reddit, I was wondering if you could solve a problem I’ve been having. Recently, especially in r/slowcooking, I’ve seen tons of recipes that use a chuck roast. I had never heard of such a thing, but I decided to pay more attention at the grocery store.
What is a chuck chuck used for in Canada?
In Canada, beef chuck is often sold as blade roast or cross rib roast. The blade roast comes from the shoulder area of the chuck and contains a lot of connective tissue. This makes it perfect for slow-cooking methods like braising or pot roasting.
What is a chuck steak used for in Canada?
It’s still great for roasting or slow-cooking, but it can also be grilled or broiled. Other popular cuts that come from the beef chuck in Canada include flat iron steak and Denver steak. The flat iron steak is a relatively new cut that comes from the top blade muscle in the chuck.